Strawberry Frangipane Tart recipe

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Ingredients

1 ⅔ cups all-purpose flour, plus more for rolling out dough
½ cup almond flour
7 tablespoons white sugar
½ teaspoon salt
½ cup cold butter
1 egg, beaten
½ cup superfine sugar
7 tablespoons butter
1 cup almond flour
3 ½ tablespoons all-purpose flour
1 egg yolk
1 ¾ cups strawberries
⅓ cup white sugar, or more to taste
2 cups strawberries, or as needed

Nutrition Info

437.1 calories
carbohydrate: 52.9 g
cholesterol: 84.9 mg
fat: 21.7 g
fiber: 1.8 g
protein: 10.6 g
saturatedFat: 11.6 g
servingSize: -
sodium: 249 mg
sugar: 28.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1 2/3 cups all-purpose flour, 1/2 cup almond flour, 7 tablespoons white sugar, and 1/2 teaspoon salt in a bowl. Mix in 1/2 cup cold butter using your fingers until the mixture resembles coarse crumbs. Form a well, pour in beaten egg. Mix until a dough forms, knead until just combined. Wrap dough in plastic wrap, freeze for 15 to 20 minutes.

  2. Beat 1/2 cup superfine sugar and 7 tablespoons butter together in a bowl using an electric mixer until creamy. Stir in 1 cup almond flour and 3 1/2 tablespoons all-purpose flour. Add egg yolk, mix until frangipane is well combined.

  3. Place 3 cups strawberries and 1/3 cup white sugar in a pot over medium heat. Cook and stir until mixture starts to simmer. Reduce heat to low, mash strawberries. Cook until jam is thickened, 10 to 15 minutes more. Strain through a fine sieve, reserve pulp. Allow to cool.

  4. Preheat oven to 400 degrees F (200 degrees C).

  5. Flour a work surface and a rolling pin, roll dough out to a 1/8-inch thick circle and place in a tart pan. Line crust with a double layer of aluminum foil and a layer of pie weights or dried beans.

  6. Bake in the preheated oven for 10 minutes.

  7. Carefully remove weights and foil, add frangipane, spreading into a layer 1/3 the thickness of the crust.

  8. Return to the oven, bake until golden brown, 15 to 20 minutes. Let tart cool for 5 minutes.

  9. Spread reserved pulp over tart, press in strawberries to cover surface. Pour jam evenly over the tart. Cool until set, about 30 minutes.

Recipe Yield

10 servings

Recipe Note

A quick and delicious strawberry tart perfect for summer, with the right balance of sweetness and tart taste.

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